RRR (Super Bread-Making quality)

25 Kg paper bag

Tahona

Bread flours

Wheat four for all-purposes.

R (Soft)

120/130

P/L

0,35

Gluten

25%

Suited for the bread production with processes in which it is necessary to reduce the kneaded and fermentation times.

RR (Bread-Making quality)

130/150

P/L

0,35

Gluten

26%

Suited for common bread processes, for its perfect reaction in the kneaded, fermentation and baking process.

RRR (Super Bread-Making quality)

200/220

P/L

0,50

Gluten

28%

Suited for the production with processes of craftsmen breads with medium / large fermentation processes.

25 Kg paper bag

Obrador

Flour for cakes and pastries

Flours whose characteristics are ideal for making all kinds of pastries, cookies, cakes, donuts.

Nevisca

130/140

P/L

0,30

Gluten

27%

Low gluten content flour. Ideal for low fermentation processes, suitable for biscuits, wafers, doughnuts, muffins, ….

Cierzo

300/330

P/L

0,60

Gluten

Medium-strength flour, ideal for pastry in general, all kinds of puff pastry elaboration and baking processes with long fermentations.

Florencia

400/440

P/L

0,90

Gluten

33%

Strong flour with high gluten content, suitable for long fermentation processes and products with fats and sugars added. Perfect stability, ideal for brioches, waffles and as basis for Sourdough Mother (Rye).

25 Kg paper bag

Tradition 1900

Exclusive flours

A product range developed for bread elaborations with specific characteristics and linked to bakery traditions from different regions of the Iberian Peninsula. Wheat's flour - Harinas Polo

Tradición Aragón

130/150

P/L

0,35

Gluten

24%

Flour from wheat coming from the dry-lands of Aragon. Very soft, elastic, small W, peculiar quality.

Tradición Mediterránea

Harinas de trigo tradición mediterranea 1900

180/210

P/L

0,50

Gluten

28%

High quality wheat flour especially developed to be used in hot and humid climates, where craftsmen demand it under the nickname of "dry flour".

Mezcla Rustic

230/250

P/L

0,60

Gluten

28%

By adding rye flour over high quality wheat flour, we obtain as a result an ideal product in appearance, aroma and nice and evocative taste, for the manufacture of bread in artisan and industrial processes, such as chapatas, firewood bread..., to achieve an excellent final product.

Tahona

Bread flours

Obrador

Flour for cakes and pastries

Tradition 1900

Exclusive flours

¿Cómo realizar un pedido?

Do you need less than 150kg?